THIS recipe moves away from the conventional mooncakes and opts to give it a flaky skin instead, giving it a different texture from the first bite. This recipe was first published in Flavours magazine.
- Mixed grains, seeds and nuts filling:
- 150g salted mung bean paste
- 100g lotus paste
- 1tbsp chilli flakes
- 1tbsp cooking oil
- 100g candied orange, cubed 0.5cm
- 20g sesame seeds, toasted
- 80g amaranth, cooked tender
- 70g mixed quinoa, cooked tender
- 2tbsp glutinous rice flour (koh fun), cooked
- Water dough:
- 40g shortening
- 25g icing sugar
- 150g all purpose flour, sifted
- Oil dough:
- 90g all purpose flour, sifted
- 30g shortening
- 15g cooking oil
- 1/8tsp salt
- Combine the salted mung bean paste with the lotus paste, chilli flakes and cooking oil. Add the remaining ingredients and stir until combined, then divide into 8 portions.
- Combine the shortening and sugar in a mixing bowl. Add the flour and water and knead to form a soft, smooth dough. Cover with a tea towel and leave to rest for 30 minutes. Divide into 8 portions.
- Combine all the ingredients and knead to form a dough. Divide into 8 portions and roll into balls.
- Take a portion of water dough and roll it out into a long sausage. Cut it into 8 equal pieces, then roll it into a circle and flatten it. Wrap it around a portion of oil dough. Roll it out on a lightly floured surface into a long rectangle.
- Fold one edge in and roll it up like a Swiss roll. Flatten it again into a rectangle. Roll it up again like a Swiss roll. Roll out the dough, this time into a circle with a 15cm diameter. Place the ball of filling at the centre of the dough.
- Bring the edges of the dough together and twist to seal, pinching away any excess dough. Place them on a greased tray and press them slightly to flatten it. Place into an oven pre-heated at 180°C and bake for 20 to 25 minutes, until skin is light brown. Remove from heat and leave to cool before serving.